I crack each egg, one at a time, into a small bowl. If it's A-OK, I transfer that egg to a large mixing bowl — this way, one bad egg won't ruin the whole mix.

With another medium-size mixing bowl nearby, I reach in with clean hands, and gently cradle each yolk, allowing the whites to slip through my fingers while being careful not to burst the yolk's membrane.

I then place each separated yolk, one at a time, into the medium mixing bowl.

Et voilà! I'm left with one bowl of yolks and a separate bowl of the remaining whites. How do you separate a bunch of eggs?

And as you cradle that last yolk to transfer it...........it breaks. Lots of lightly colored scrambled egg whites? Whites are now worthless for meringue or any other process requiring beating them.
Take a few more steps and bowls.

4 years

tried and true method
watch Meryl Streep do it in The Hours.....preparing for the party that never is...... ( i re watched this a while ago and although a great movie OY how depressing...)

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